Panettone Leftovers Breakfast Bake is beautiful, rich, delicious breakfast bake with butter and lemon dressing and egg mixture spread over leftover panettone. Christmas casserole bake from Heaven !
I really enjoy cooking and baking. It runs in my family for years. My grandmother was known to bake wedding cakes for every couple nearby. She did it with such an ease, smoothly and by heart. She knew all the recipes and needed no notebook.
Luckily, she was wise to write them all down for future chefs to come so my mother and I could still enjoy those vintage perfect combinations of simple ingredients. So happens with panettone. Italian Christmas cake is a must.
If you plan to do your own, homemade version, here is our Panettone from Scratch .
With so much of food we have for holidays since everybody brings something to share, there are some ideas that need to be mentioned so we don’t waste food, especially panettone or any other home made bread .
Few weeks ago, I spotted one question worth of mentioning because the answer was absolutely true. Look at this:
How do you recycle a leftover panettone to prepare a delicious and quick-to-make dessert?
The lady said, I quote :
“First of all, old panettone does not need any recycling. It’s what most Italian people eat for breakfast for a few weeks after the holidays. So, the fastest way is to cut a slice, and dip it in your morning coffee.”
The other idea is to spread butter and jam over the slice and enjoy with a glass of milk.
I soooooo agree to that !
But, if you have kids that prefer to have warm comforting breakfast, you definitely need to make Panettone Leftovers Breakfast Bake !
When I prepare leftovers breakfast I add forest fruits, fresh or frozen and lemon slices but you may add whatever your friends and family love. It may be chocolate chips, caramel sauce, your favourite jam, strawberries, apples, Nutella, Condensed Milk Spread , orange zest, raisins, cranberries ….. the list goes on and on.
This panettone leftover recipe is enough to feed six people and is made of twelve slices. To make it look attractive and aesthetic, prepare rounded dish, ø 8 inches at the bottom and ø 11 inches top edge, approximately.
This is how the goodie looks before baking:
Panettone Bread Pudding is an excellent breakfast dish as well. The difference is that you combine panettone cubes and thick dressing and serve after cooking to enjoy beautiful comforting breakfast for holidays.
What kinds of bread are good for making French Toast ?
At our home, we use all types of white bread leftovers. However, the best tasting French Toast is made of French baguette, challah, brioche, pandoro and panettone.
Is it better to use stale or fresh bread to make leftovers breakfast bake ?
The story started as frugal, budget friendly breakfast at the first place. Therefore, slightly stale ( one or more days old bread ) is the best. It is because it absorbs more of egg mixture and makes great, tasty, leftover casserole.
What can you do with expired loaf of bread ?
My mother used to make bread crumbs with dried herbs.
French onion soup is excellent with slices of stale bread !
And, of course, there is always perfect excuse to make bread pudding, French Toast and croutons.
Have you ever thought of panade ?
My grandmother used to make burgers with panade to have more food with less meat.
In short, panade is stale bread and milk creamy paste added to meatballs or burgers, combined well, shaped into burgers and cooked to serve with vegetables or spaghetti sauce.
Also, meat loafs are moist and tender if you add some panade before rolling it.
How long does panettone last in fridge?
Tightly wrap your leftovers and keep refrigerated up to four days.
If you still have some panettone leftovers after you make this Panettone Leftovers Breakfast Bake, don’t throw it away ! Panettone can be frozen for three months. It is up to your preferences to freeze the whole piece or individual slices. However, I prefer to freeze slices and take them out to thaw single packed.
Panettone Leftovers Breakfast Bake
- Basic ingredients:
- 1 cup forest fruits mix, frozen
- 1 lb panettone leftovers (12 slices)
- 1 Tbsp softened butter for the baking dish
- 3 slices lemon
- Dressing ingredients:
- 5 Tbsp unsalted butter, room temperature
- 1 Tbsp lemon zest
- 1 Tbsp lemon juice
- Topping ingredients:
- 2 1/2 cup whipping cream ( 30 % fat)
- 3 Tbsp vanilla flavoured icing sugar (usually packed with pannetone)
- 3 eggs
- Icing sugar and forest fruits to taste to garnish before eating
Butter the pan and place 12 slices of panettone into it.
Prepare the dressing: slowly melt butter in a small pot and add lemon zest and juice into it.
Using pastry brush, spread the mixture over the panettone slices.
Sprinkle with forest fruits.
Preheat the oven to 180 C / 356 F.
In medium sized bowl, mix 3 eggs and add icing sugar.
Using spatula, combine the eggs mixture with whipping cream and spread over the panettone slices.
Leave aside so the slices soak the mixture.
Arrange with 3 slices of lemon and bake for 20 minutes.
Leave to cool and garnish with icing sugar and forest fruits to taste.